Fried Cabbage

Ingredients

• an ounce of butter
• cold boiled cabbage chopped fine
• two tablespoonfuls of vinegar

Method

1. 1

   Heat the butter in a frying pan until boiling hot.

2. 2

   Add the chopped cabbage and fry until light brown, adding vinegar.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 127. The excerpt below is the record exactly as published.

an ounce of butter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same as steamed cabbage, put it into the hot butter and fry a light brown, adding two tablespoonfuls of vinegar. Very good. FRENCH WAY OF COOKING CABBAGE. Chop cold boiled white cabbage and let it drain till perfectly dry; stir in some melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it is heated through add two well-beaten eggs; then turn the mixture into a buttered frying pan, stirring until it is very hot and be- comes a delicate brown on the under side. Place a hot dish over the pan, which must be reversed when turned out to be served. SOURCROUT. Barrels having held wine or vinegar are used to prepare sourcrout in. It is better, however, to have a special barrel for the purpose. Stras- burg, as well as all Alsace, has a well-acquired fame for preparing the cab- bages. They slice very white and firm cabbages in fine shreds with a machine made for the purpose. At the bottom of a small barrel they place a layer of course salt and alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be pressed down by a large and heavy pestle and fresh layers are added as soon as the juice fioats on the surface. The cabbage must be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is full it must be put in a dry cellar, covered with a cloth, under a plank, and on this heavy weights are placed. At the end of a few days it will begin to ferment, during which time the pickle must be drawn off and replaced by fresh, Tintil the liquor becomes clear. This should be done everyday. Renew the cloth and wash the cover, put the weights VEGETABLES. 193 back and let stand for a month. By that time the sourcrout will be ready for use. Care must be taken to let the least possible air enter the sourcrout and to have the cover perfectly clean. Each time the barrel has to be opened it must be properly closed again. These precautions must not be neglected. This is often fried in the same manner as fried cabbage

Cook this with the app: pantry check, scaling, and the assistant.